Ingredients

Directions

Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin. With the tines of a fork, pierce the bottom and sides. Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes.

In a small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth. (If mixture is too thick to spread, stir in a small amount of milk.) Spread mixture in the bottom of the cooled tart shell.

In a medium-size bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined. Spoon the blueberries evenly over the mascarpone layer. Cover and chill 2 hours. To serve, remove the sides of the tart pan if used; cut into wedges.

Nutrition Facts

Calories 246

Calories from Fat 140 (57%)

(24%)Total Fat 16g

(11%)Saturated Fat 2g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

(9%)Cholesterol 27mg

(6%)Sodium 152mg

(2%)Potassium 58mg

Total Carbohydrate 24g

(8%)Dietary Fiber 2g

Sugars 8g

Sugar Alcohols 0g

(5%)Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

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